In an effort to spend less time meal planning and more time reading, I decided to give Home Chef a try. It costs less than taking the whole family to a restaurant, and it seemed like a fun way to add some new recipes to my repertoire.
Tonight: Whole Wheat Lemon-Cream Spaghetti with pine nuts and raspberry vinaigrette salad
This recipe rolled in at 768 calories per serving, which is just a *bit* too hefty for an everyday meal for us, so I decided to make a few changes. First, and most easily, I fed the whole family instead of just Husband and me. Easy Peasy!
Yeah. My counters are a mess. Don’t judge . . . I know yours are too.
I also swapped out the cooking cream, which I’m assuming was heavy cream, with some fat-free creamer. I have no idea what the difference was calorically, but it made me feel a little better about the state of my arteries.
Toasted pine nuts make everything better, don’t they?
. . . And for the first time EVER, a Home Chef salad recipe actually CALLED FOR tomatoes! Wheeeee!
Yeah, OK. They were boring old Roma tomatoes, but it’s better than nothing, right?
If I make it again: You can bet I’m going to get some tastier tomatoes. I mean, Roma? Come on. I need me some meaty tomatoey noms . . . maybe some little brown ones? Hmm . . . What do you think?
I’d also skip the gluten-free fat-free taste-free raspberry vinaigrette. The raspberry flavor DID complement the lemon nicely, but I’d rather just make a light balsamic vinaigrette myself. I’m not a fan of pre-bottled salad dressings.
Did my kids eat it: Yes. Yes they did. They’re smart like that.